Organic since 2000 and biodynamic since 2010, Domaine Philippe Chavy's plots have been cultivated according to strict principles – the primary drive being to respect and maintain the terroir. Philippe's father planted the majority of their Puligny vines in the 1950s, while in Meursault, the vines come from his mother's side, the eldest dating from 1932. In total, he cultivates 8 hectares of splintered holdings comprising approximately 30 plots. The various “cuvees” are vinified separately and may be blended after the process depending on the style of the wine sought.

The soils are ploughed and pruned shoots are ground up and mulched to enrich biodiversity. Harvesting is manual and requires a team of 25 persons for a week. Following harvesting by hand, the grapes are pressed whole and intact. Philippe’s aim is to produce wholesome, easy-to-drink white wines displaying all the finesse and richness of the Chardonnay grape with as little intervention as possible – neither pumping nor manhandling. Philippe allows the must to gently and naturally aerate which prevents the future wine from oxidizing. Any sulphur will be added later during vinification.

Alcoholic fermentation takes place in thermoregulated stainless steel tanks to retain freshness and preserve fruity aromas thanks to strict temperature control. The wines are racked into barrels as the alcoholic fermentation finishes but prior to malolactic fermentation and subsequent aging. All wines are aged for 10 to 11 months prior to a resting period of 6 months in tank. Bottling takes place with neither fining nor filtration. For several years Philippe has preferred hand bottling by gravity for his finest appellations.